slow cooker ribeye stew by chef on the loose « Cookbook20’s Weblog

slow cooker ribeye stew by chef on the loose « Cookbook20’s Weblog

slow cooker ribeye stew by chef on the loose

1 lb small cubed Ribye

2 lbs Yukon Gold Baby potato’s

4 Carrots Peeled and sliced 1/4″

2 Celery stalks Sliced 1/4″

3 red onions finely chopped

1 lg can stewed tomato’s and juice

2 cups frozen corn

4 cloves fresh Garlic thinly sliced Centers Pulled

1/2tsp Black corn pepper

2 tbs lea n perins Worcester sauce

1 cup Red (port) Wine

2 Cups water or Low Sodium beet stock

Place in the slow cooker on Low heat cook 6-7 Hours serve On a Bed of Sticky rice or Egg noodles

Or just as is with a piece of fresh French bread and side salad.

Cookbook20’s Weblog smokey shrimp rolls with sea salt by chef on the loose…

Cookbook20’s Weblog

recipe SMOKEY SHRIMP ROLLS WITH SEA SALT..BY CHEF ON THE LOOSE…..

Recipe Smokey shrimp rolls with sea salt By chef on the loose……………..! 12 0z cooked shrimp (tails removed)12 0z blanched and very well drained spinach4 0z soft cream cheese6 0z shredded smoked Gouda 4 0z diced cucumber4 0z diced roman tomatoes2 0z diced sweet red onions1 tsp lemon juice1 tsp smoked sea salt¼ tsp liquid smoke¼ tsp sweet basil (fresh) minced1/6 tsp fresh tarragon5 0z miracle whip3 0z diced black olives 10” sun dried tomatoes’ tortillasWarm tortillas in between to damp clothsMix above ingredientsPlace 3tbls on each tortilla and rap just like a burritoServe with cucumber dill sauce or a mild salsa (fresh for both is best)And hot chips…………………..Best of cooking chef on the loose………………………………………………..

Cookbook20’s Weblog by chef on the loose

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recipe jalapino galic olive oil flat bread by chef on the loose

Recipe-Jalapino-Garlic-Olive oil Flat Bread By Chef On The Loose  3 Cups Flour2 Tsp baking powder1 Tsp Kosher’ Salt¼cups Diced jalapinos3 -4 Fresh garlic cloves Thinly diced1 cup tonic water¾ cup olive oil3 Tbs Sweet basil**Pre heat a 8″ skillet to 375ºF Mix dry ingredients, Then add water and jalapinos, Nead dough on floured surface for 4 minutes, Devide into 6 equal partsSprinkle tops with Garlic and sweet basil & Using a rolling pin roll each part into 6″ circles, Now gently Roll up each cirlce so it is in the shape of a cinnomon bun twist, let stand and rise five minutes. Then roll flat once more, Place in preheated skillet with olive oil, cook for 1½ minutes each side. remove from pan let it drain on paper towel. Cut into Triangel slices- Plate Sprinkle with Parmesian Cheese serve with Dipping oil or favorite sauce (marinaera sauce is Nice)Best Cooking…`Chef On The Loose’Please Visit:http:// store.prostores.com/cookbooksandchefstoolshttp://cookbooksinternational.bravehost.comhttp://cookbook20.wordpress.comhttp://http://angeldesignz.bravehost.com

recipe chipolte quesadillas by chef on the loose…………………….. « Cookbook20’s Weblog

recipe chipolte quesadillas by chef on the loose…………………….. « Cookbook20’s Weblog

recipe chipolte quesadillas by chef on the loose……………………..

Chipolte quesadilla’s 1 tsp unsalted butter or margarine 1 flour tortilla 3oz shredded cheese (cheddar mozzarella) ANY OF THE FOLLOWING  Diced onion Diced bell pepper any color Diced tomato Diced jalapeno Diced cucumbers Diced avocado’s Diced garlic Sour cream Diced Chicken (cooked) Hamburger (cooked) Sliced smoked salmon (cooked) NY Beef strips (cooked) Cajun turkey strips (cooked)   *melt butter on medium heat place tortilla  in pan Add cheese and toppings of your choice cook 2 min. Fold and  flip and cover pan with lid cook 2 more min.  Drizzle with Lemon -hot sauce-or salsa and Enjoy Best Cook `Chef On The Loose’

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RECIPE APPLE CINNAMON WALNUT SCONES,BY CHEF ON THE LOOSE……..

Recipe-Apple Cinnamon Walnut Scones By Chef On The Loose 2 Cups Flour ½ Cup brown Sugar½ Cup white sugar2½ Tsp baking powder1 Tsp Salt2 Tbs cinnamon3 Cups unsalted Butter2 Eggs3½ cups 18% Table cream1½ cups peeled Chopped apple ( granny smith is the Best)3½ cups chopped walnuts  **Pre heat Oven to 400ºF  Set apple slices aside, Now mix dry ingredients in a bowl, Now mix wet ingredients in a seperate Bowl, Mix Butter in with Dry ingredients using a pastry knife, until crumbly. Stir in wet ingredients til dough forms Add apples and walnuts mix evenly through dough Drop Approx~¹/3 cup onto cookie sheet Bake 15 to 20 minute until lightly browned, Serve Hot                                                    Best Cooking…`Chef On The Loose’Please Visit:http:// store.prostores.com/cookbooksandchefstoolshttp://cookbooksinternational.bravehost.comhttp://cookbook20.wordpress.comhttp://http://angeldesignz.bravehost.com

recipe peaches and cream pancakes by chef on the loose…………….. « Cookbook20’s Weblog

recipe peaches and cream pancakes by chef on the loose…………….. « Cookbook20’s Weblog

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